Fish tacos are one of those meals that feel like a treat every time they hit the table. Flaky whitefish, crisp tortillas, and a bright, crunchy slaw come together in every bite to create the perfect combination of flavors and textures.
This version delivers all the freshness and satisfaction you want from fish tacos while packing in 41 grams of protein per serving. The lime-cilantro slaw adds crunch and color, while the lean fish provides a high-quality source of protein to support recovery, muscle maintenance, and lasting energy. Quick to prepare and full of flavor, it’s a meal that’s just as good for a weeknight dinner as it is for a summer gathering.
Fish Tacos With Corn, Zucchini, and Radish Slaw
Makes 2 servings
Ingredients
12 ounces (340 grams) whitefish (such as halibut or cod)
½ zucchini, shredded
3 radishes, shredded
½ cup (50 grams) shredded red cabbage
½ cup (88 grams) corn, cooked and cooled
4 corn tortillas
Marinade/Slaw Dressing
juice of 1 lime (2 tablespoons)
¼ cup (60 milliliters) balsamic vinegar
1 tablespoon olive oil
1 teaspoon honey
1 tablespoon minced red onions
¼ cup (15 grams) chopped cilantro
Instructions
- Preheat oven to 300°F/150°C. Whisk marinade ingredients together in a large bowl, and then divide between two separate bowls. Add fish to one bowl and flip to fully coat with marinade. Add veggies and corn to the other.
- Heat a stovetop griddle or skillet on medium-high and add a drizzle of water. When water sizzles, add fish and cover with marinade. Cook about 3 minutes, then flip and cook 2 more minutes, or until fish flakes when cut with a fork.
- To serve, place two tortillas on a baking tray and bake 3 minutes until crisp but still pliable. (Warming them in a dry skillet also would work.)
- Divide slaw and fish into 4 servings. Top heated tortillas with half the slaw and half the fish.
- Add salsa, guacamole, or crema if desired.
Per serving: 444 calories | 41 grams protein | 44 grams carbs | 12 grams fat
